Garlic Lover's Rub

From EatingWell: May/June 2007 — Subscribe Now!

In this wet rub, we let the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.

READER'S COMMENT:

"What am I doing wrong? All my rub gets left on the grill surface! "

Comments

Comment	Posted
What am I doing wrong? All my rub gets left on the grill surface! bZBTY3E9nM	1 week 4 days ago
Make sure to use California grown garlic in this recipe! The imported varieties lack the freshness and flavor that California garlic has. Great recipe! Amber, Long Beach, CA	8 weeks 4 days ago
I made this a few months ago and my boyfriend and I loved it. I used it on boneless chicken breasts, and I was quite satisfied. I just served it with Ramen. =D Grilled chicken and Ramen is an awesome meal when you're young and broke. WS, Newport, OR	8 weeks 4 days ago
Gotta love garlic-and I do!!!! Try it with a whole roasted chicken!! Tammie C, Lexington, SC	8 weeks 4 days ago
This rub would have been great if I'd cut the salt by about 1/2. I doubled the recipe and let the chicken breasts absorb the rub overnight. All my guests (save my Dad, who would salt a salt block because it wasn't salty enough) that ate the chicken the next day agreed it was great but to definitely cut down on the salt next time. Olivia, Carol Stream, IL	8 weeks 4 days ago
This was wonderful and so simple. I used it on Bone-in Chicken Thighs and the flavor was right on. I thought the Rub would be overwhelming with 8 cloves of garlic but it was not, and I rubbed it on the chicken about 10 minutes before grilling. I will be sure to use this on other cuts of meat and vegetables like the recipe recommends. Yum. Michael , Vancouver, BC	8 weeks 4 days ago